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Salted Caramels recipe and video!

Updated: Mar 26


3 c. sugar

2 c. heavy cream

½ c. corn syrup

10 T. unsalted butter

½ c. water

2 t. salt of choice (sea salt from France/Brazil/Mediterranean are best)


Mix sugar, corn syrup and water in a heavy 6 qt. stock pot. Stir enough to wet the sugar (with a long wooden spoon). Do not stir again as it begins to boil, heat over medium. At the same time, mix together the heavy cream, butter and salt in a 2 qt sauce pan. Heat over low and continue to whisk – watch that it does not boil over if the heat is too high. Line an 8x8 pan with foil or parchment and spray with a light layer of non-stick spray. When the syrup mixture begins to turn a rich, golden color, pour the cream mixture into the pot – SLOWLY. It will boil up and steam, use caution. Once the cream has incorporated, you may stir the mixture. Using a candy thermometer, heat caramel to 240-242 degrees. Continue to stir until temperature is reached. Remove from heat and allow the bubbles to settle a minute before pouring into the pan. Do not scrape the bottom of the pan. Allow to cool for approximately 5-10 minutes before sprinkling with additional salt on top. Allow the caramel to cool for at least three hours before attempting to cut and wrap. Enjoy!


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